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Tofu cheesecake with purple sweet potato

Tofu Cheesecake with Purple Sweet Potato

  • Author: Nele Liivlaid
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


Delicious and healthy vegan baked tofu cheesecake with purple sweet potato. Perfect for fall festivities!

Soak time: 4 hours






  1. Soak walnuts for at least 4 hours. Then rinse and drain.
  2. Add all crust ingredients in a small processor and process until homogeneous batter forms.
  3. Press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin and bake at 180°C (355°F) for 10 minutes. Let cool.
  4. While the crust is baking, peel purple sweet potato and cut into cubes. Next, steam for 7 minutes.
  5. In a blender or with immerse blender process all filling ingredients (except psyllium husk) until smooth. Now, blend in psyllium husk.
  6. Pour the filling onto crust and bake in 175°C (350°F) oven for 50 minutes until the cake’s surface starts to crack.
  7. Let the cake cool. It’d be ideal to let it sit in fridge for a couple of hours after it has cooled down.


Garnish with berries and my Healthy Chocolate Sauce.

One slice has 5 GL points (given that you use xylitol or erythritol as sweetener).

Nutritional info does not include garnishes and is calculated with oat milk and date sugar.

  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Method: Baking


  • Serving Size: ⅛ of the recipe
  • Calories: 165.7 kcal
  • Sodium: 132.3mg
  • Fat: 8.1g
  • Saturated Fat: 1.1g
  • Carbohydrates: 14.2g
  • Fiber: 3.3g
  • Protein: 7.9g

Keywords: tofu cheesecake

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